FOR PIE SHELL:

1/2 c. butter
1 c. flour
1/4 c. brown sugar
1/2 c. chopped pecans

FOR PIE FILLING:

10 oz. pkg. frozen red raspberries, thawed
1 c. sugar
5 unbeaten egg whites
1 c. whipping cream

Mix shell ingredients together and spread without rolling into a 13 x 9 x 2 inch pan. Bake 15 minutes at 375 degrees. When cool enough to handle crumbs crumble into pan. (I use 13 x 9 x 2 inch pan.)

Beat berries, sugar and egg whites at high speed for 15 minutes in a large bowl. Beat whipping cream and add to berry mixture. Pour into shell and freeze overnight. Elegant!